Vegan Chip Sandwich Raw Gluten-Free
Thursday 19 December 2019
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| Vegan Chip Sandwich Raw Gluten-Free |
These chips are filled with oats, cashews, cocoa, dates and other healthy ingredients (different from the original chips) but very delicious so you will never know! I decided to exchange the ice cream for the cashew cream filling that has the same melted mouth quality.
Prep Time: 5 Hours
Total Time: 5 Hours
Ingredient
- sprinkling non-milk milk, as needed for the mixture
- 2 tablespoons coconut oil, melted
- ¼ cup of cocoa beans
- ¼ cup of coconut butter
- 1 teaspoon vanilla extract
- extra cocoa beans to sprinkle
- 8 dates, pitted and soaked in water for 30 minutes
- 1 cup of wheat flour
- Maple syrup 2 tablespoons
- a pinch of salt
- 1 cup of cashews, soaked in water for 4 hours
- Maple syrup 3 tablespoons
- a pinch of salt
Instructions
- To prepare cookies, drain the dates and mix with oat flour, coconut oil, maple syrup and salt until they are evenly mixed and the mixture is formed. Stir in the cocoa beans.
- Roll the dough onto a piece of parchment paper until it is as thick as ½ ". Use a cookie cutter to cut out a circle. Transfer the cake to a plate or tray and place it in the refrigerator to install.
- Prepare filling by drying cashews and mixing them with coconut butter, maple syrup, vanilla, and salt until smooth. If necessary, add one or two sprinkles of milk to help blend.
- Remove cookies from the refrigerator. To assemble the sandwich, spread one spoonful of the filling in half the cookie, then place the other cookie on it. Sprinkle cocoa beans around the sides and use your hands to press gently. Place the cake in the refrigerator for 30 minutes to set before enjoying.
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